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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
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| Native Flanders Blend || || Low || || Location: Southeast USA, Belgium
Born of native yeast strains, two isolated Belgian Brettanomyces strains and one of our house Lactobacillus strains, the Native Flanders Blend is a hungry and highly attenuating combination. We recommend that you let it sit for 6 months or more to allow all the flavors to develop. Your patience will be rewarded with a floral nose and an ester profile reminiscent of cherry pie. The phenolics aren't very dominant in this blend, but it has a sharp acidity, smooth mouthfeel and leaves just a little apparent sweetness. The Native Flanders Blend will let you know when it is done by flocculating out.
This is a 120 ml pitch suitable for a 5-gallon batch.
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| Saison 1 Blend || High || Medium || || Use for Blonde, wit, saison, sours. "Medium acidity". 2-4 weeks in primary. Large bouquet of fruit and spice; complex <ref name="SouthYeast">[https://www.dropbox.com/s/wg9iotmkqdgli28/Strain%20Catalog%202014-07-22.pdf?dl=0 SouthYeast Labs Yeast Catalog. Retrieved 3/2/2015.] </ref>. Contains two unidentified yeasts, along with their N1 "Native Strong Ale" Sacch strain. The two unidentified strains are assumed not to be Sacch or Brett at this time. SYL is waiting on DNA lab results on these two yeasts. ''"The one behaves more similar to sacch, while the other more brett. Both are very acidic strains with notes of peach, citrus and apple cider."'' <ref name="thornton">[https://www.facebook.com/groups/MilkTheFunk/permalink/1029728107055403/?comment_id=1029745983720282&offset=0&total_comments=2 Comment by David Thornton on the MTF Facebook group. 3/2/2015.]</ref>